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12
When float valve drops, turn off. Remove
lid, tilting away from you to allow steam
to disperse. Stir in broth/stock, tomatoes
and their juices, salt, and the remaining
teaspoon of Italian herb blend. Select
Brown. When liquids reach boiling point,
add pasta and cook according to package
directions to al dente. Turn to Keep Warm
to hold soup until ready to serve. Remove
and discard bay leaf before serving.
Serve in warmed bowls garnished with
freshly chopped parsley and grated, shaved
or shredded cheese.
Nutritional information per serving (one cup):
Calories 246 (11% from fat) • carb. 46g • pro. 11g
• fat 3g • sat. fat 0g • chol. 0mg • sod. 228mg
• calc. 111mg • fiber 12g
Cuban Black Bean
Soup
Makes about 10 cups
1 tablespoon extra virgin olive oil
12 ounces smoked spicy chicken,
turkey, or pork sausage
1½ cups chopped onion
1¼ cups chopped red bell pepper,
divided
3 garlic cloves, peeled and chopped
1 tablespoon oregano
1 teaspoon cumin
½ teaspoon coriander
6 cups water
1 pound dry black beans, picked
over, rinsed and drained
1 ham hock (about 1 pound)
or smoked turkey wing
1 bay leaf
¼ teaspoon cayenne
¹⁄
³
cup dry sherry
1 tablespoon red wine vinegar
1 teaspoon kosher salt
Add oil to the cooking pot of the Cuisinart
™
Electric Pressure Cooker. Select Browning
and let oil heat for 3 to 4 minutes. When oil
is hot, cook the sausages until browned,
about 4 to 5 minutes on each side. Turn
off. Remove, slice into ½-inch pieces and
refrigerate until ready to use.
Select Sauté, add chopped onions, ¾ cup
of the chopped red bell pepper, garlic,
oregano, cumin, and coriander. Sauté,
stirring until onions are translucent and
tender, about
3 to 4 minutes. Add the water, black beans,
ham hock, and bay leaf. Cover and lock
lid in place. Select High Pressure, and set
timer for 30 minutes. When audible beep
sounds, allow pressure to release naturally,
about 20 minutes.
When float valve drops, turn off. Remove
lid, tilting away from you to allow steam
to disperse. Select Simmer. Remove ham
hock and bay leaf; discard bay leaf. Use a
Cuisinart
™
hand blender (unplug pressure
cooker first and use blender carefully to
avoid scratching nonstick cooking pot) or
potato masher to smash beans to desired
texture. Slice reserved sausage and add to
soup. When hock is cool enough to handle,
remove meat from ham hock and shred,
adding shredded meat to soup; discard
bone and fat. Add cayenne, sherry, vinegar,
and salt, simmer for 15 to 20 minutes to
allow flavors to blend. Turn to Keep Warm
to hold soup until ready to serve.
Serve in warmed bowls as desired with
freshly chopped parsley, sour cream and
diced avocado. Soup may also be served
with a scoop of cooked rice.
Nutritional information per serving (one cup):
Calories 140 (20% from fat) carb. 16g • pro. 10g
• fat 3g • sat. fat 1g • chol. 22mg • sod. 447mg
• calc. 35mg • fiber 5g
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